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UNITED STATES PUBLIC HEALTH SERVICE 


COMMISSION ON MILK 
STANDARDS 


SECOND REPORT OF THE COMMISSION ON MILK 
STANDARDS APPOINTED BY THE NEW YORK 
MILK COMMITTEE 


CONTAINING RESOLUTIONS ADOPTED AT THE MEETING IN 
RICHMOND, VA., MAY 2-3, 1913 


REPRINT No. 141 

FROM THE 

PUBLIC HEALTH REPORTS 

August 22, 1913 



WASHINGTON 

GOVERNMENT PRINTING OFFICE 
1913 


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COMMISSION ON MILK STANDARDS. 


SECOND REPORT » OF THE COMMISSION ON MILK STANDARDS APPOINTED BY THE 
NEW YORK MILK COMMITTEE. 

IReprint from the Public Health Reports, Vol. XXVIII, No. 34, August 22, 1913.] 

INTRODUCTION. 

PERSONNEL. 

The New York Milk Committee, which is a voluntary organization 
working in the interests of improving the milk supply of New York 
City decided, in March, 1911, to appoint a commission on milk stand- 
ards. The men who compose the commission are as follows: 

Dr. W. A. Evans, professor preventive medicine, Northwestern University; health 
ditor, Chicago Tribune, Chicago, 111., chairman. 

Dr. B. L. Arms, assistant, department biology and public health, Massachusetts 
Institute Technology, Boston, Mass. 

Dr. John F. Anderson, Director Hygienic Laboratory, United States Public Health 
"ervice, Washington, D. C., vice chairman. 

Prof. H. W. Conn, director bacteriological laboratory, Connecticut State Board of 
ealth; department of biology, Wesleyan University, Middletown, Conn, 
i Dr. E. C. Levy, health officer, Richmond, Va. 

Dr. A. D. Melvin, Chief Bureau of Animal Industry, United States Department of 
griculture, Washington, D. C. 

Dr. William H. Park, director of laboratories. Department of Health of New York 
ity; professor of bacteriology and hygiene. New York University, New York City. 
Mr. Raymond A. Pearson, president State College of Agriculture, Ames, Iowa. 

Dr. M. P. Ravenel, director hygienic laboratory. University of Wisconsin, Madison, 
"is. 

Prof. M. J. Rosenau, department of hygiene and preventive medicine, Harvard 
Vledical School, Boston, Mass. 

Mr. Chester H. Wells, health officer, Montclair, N. J. 

Prof. Henry C. Sherman, department of chemistry, Columbia University, New York 
'ity. 

Dr. L. L. Van Slyke, department of chemistry. New York Agricultural Experiment 
5tation, Geneva, N. Y. 

Dr. Charles E. North, consulting sanitarian; member New York Milk Committee, 
’^ew York, secretary. 

Dr. J. N. Hurty, secretary State board of health, Indianapolis, Ind. 

Dr. Joseph S. Neff, director Department Public Health and Charities, Philadelphia, 
a. 

Dr. John S. Fulton, director State department of health, Baltimore, Md. 


'Containing resolutions adopted at the meeting in Richmond, Va., May 2-3, 1913, 


(1733) 


1 1 
* 'V-/ iVicr ^4.^ S 


August 22 , 1913 


1734 


ORIGIN AND ORGANIZATION. 

The appointment of this commission was the direct result of the 
observation of the New York Milk Committee that there was great 
incompleteness and lack of uniformity in the milk standards, milk 
ordinances, and rules and regulations of pubhc health authorities 
throughout the country for the control of public milk supphes. 
There was a need that health officers be furnished conclusions drawn 
from large experience and mature judgment and that ordinances 
should be as free from erroneous positions and as uniform as possible. 

A special committee of the New York Milk Committee was ap- 
pointed to consider names of more than 200 men of prominence in 
medicine, sanitation, pubhc health, and laboratory work, particu- 
larly those recognized as authorities on the milk question. Since 
regulations are based on standards and standards are based chiefly 
on laboratory analyses, the subcommittee selected 20 names of men 
distinguished for their knowledge of the bacteriological and chemical 
examination of milk and for the enforcement of standards based on 
such laboratory examinations. Two of those chosen dechned to serve 
and another resigned after the first meeting, so that there were 17 
members who have taken an active part in the work of the commission. 

PURPOSES. 

While this commission was created by and its expenses were borne 
by the New York Milk Committee, it has not been the intention of 
that committee that the commission should have the New York City 
milk problem solely in mind. It was desired that the commission 
should make recommendations that might be adopted by any city or 
town in the country. 

MEETINGS. 

The first meeting of the commission was held in the New York 
Academy of Medicine on May 22, 1911. The chief work of that 
meeting consisted in a general discussion of the scope of the com- 
mission’s purpose and the appointment of a number of standing 
committees to which the several divisions of the work were assigned. 
The subjects included bacteriological standards, chemical standards, 
grades and classes of milk, standard ordinances, laws, and licenses, 
and new questions. 

• The second meeting of the commission was held at the New York 
Academy of Medicine on October 5 and 6, 1911, at which time the 
reports of the standing committees were received and modified, and 
the major part of them tentatively adopted. Special committees were 
appointed at this time to consider certain specific matters which were 
presented and final action on all matters was deferred until the third 
and final meeting. 


1735 


AuKUHt 22, i»i:; 


The third niootinjij of tho connnlssion was hold in Ilornor, N. Y., 
on January 25, and at tho Now Yoik Acadoiny of Modicino, January 
26 and 27, 1012. The commission visited TTomor in order that the 
members mip;ht inspect the central station and the dairy farms of 
the New York Dairy Demonstration Co. as a means of helping 
them to form a correct judgment of the relative value to be given 
to methods and equipment in the rules and regulations that they 
might recommend. 

At this meeting it was voted to publish the first report of the 
commission, with an understanding that one year later the com- 
mission would meet for the purpose of reconsidering this report and 
modifying it in such manner as deemed advisable. In consonance 
with this resolution the first report was submitted to the Public 
Health Service and was publised by that Service in the Public Health 
Reports, Volume XXVII, No. 19, May 10, 1912; 70,000 copies were 
distributed. 

The fourth meeting was held in Chicago, October 29 and 30, 1912, 
at the time of the National Dairy Show. At this meeting the com- 
mission attended the annual convention of the International Milk 
Dealers’ Association and took part in a discussion of classification of 
milk and milk standards. The largest milk dealers of the United 
States and Canada were present. 

The fifth meeting of the commission was held in Richmond, Va., on 
May 2 and 3, 1913, at the Hotel Jefferson. The purpose of the 
commission in visiting Richmond was to inspect the dairies supplying 
milk to a city of moderate size, surrounded by farms which have been 
raised to a condition of sanitary excellence. 

It was resolved at the fifth meeting to publish an amended report 
which would include certain new matters and from which some of the 
material in the first report would be eliminated. The commission 
voted to preface its report by a preamble of explanation showing the 
reasons for the commission’s action on the matters in the report. 

PREAMBLE. 

NEED OF MILK CONTROL. 

Proper mUk standards, while they are essential to efficient milk 
control by public health authorities and have as their object the 
protection of the mUk consumer, are also necessary for the ultimate 
well-being of the milk industry itself. Public confidence is an asset 
of the highest value in the milk business. The milk producer is 
interested in proper standards for milk, since these contribute to the 
control of bovine tuberculosis and other cattle diseases and dis- 
tinguish between the good producer and the bad producer. The milk 
dealer is immediately classified by milk standards, either into a seller 


August 22, 1913 


1736 


of first-class milk or a seller of second-class milk, and such distinc- 
tion gives to the seller of first-class milk the commercial rewards 
which he deserves, while it inflicts just penalties on the seller of 
second-class milk. For milk consumers, the setting of definite stand- 
ards accompanied by proper labeling makes it possible to know the 
character of the milk which is purchased and to distinguish good mUk 
from bad milk. In the matter of public health administration, stand- 
ards are absolutely necessary to furnish definitions around which the 
rules and regulations of city health departments can be drawn, and 
the milk supply efficiently controlled. 

PUBLIC HEALTH AUTHORITIES. 

While public health authorities must necessarily see that the source 
of supply and the chemical composition should correspond with 
established definitions of milk as a food, their most important duty 
is to prevent the transmission of disease through milk. This means 
the control of infantile diarrhea, typhoid fever, tuberculosis, diph- 
theria, scarlet fever, septic throat infections, and other infectious 
diseases in so far as they are carried by milk. 

SEPTIC SORE THROAT. 

Septic sore throat deserves special mention because of the fre- 
quency in recent years with which outbreaks of this disease have been 
traced to milk supplies. The suggestion has been made that the 
infection of the milk is due to udder infection of the cow and on the 
other hand it has been suggested that it is due to contact with infected 
persons. The uncertainty can not be dispelled until cases of septic 
sore throat are regularly reported and tabulated by public health 
authorities. The commission therefore recommends that public 
health authorities make septic sore throat a reportable disease. 

ECONOMIC PROBLEM. 

The commission recognizes the magnitude of the milk industry, 
and that the improvement of milk supplies is primarily an economic 
problem. The success achieved by the experiment in mUk produc- 
tion, which has been carried out on a very large scale by the New York 
Dairy Demonstration Co., is an illustration of the fact that an extra 
price or premium paid to the producer for cleanliness and care will 
bring results far more quickly and certainly than instructions or 
official inspection. But while the basic problem is economic, and 
must eventually be solved by commerce, public health authorities 
must show the way and must establish standards and regulations in 
the interest of consumers, the value of which even the consumers 
themselves often fail to appreciate. 


17:^7 


AuKUst 22, 1913 


I.Kd A L It I<:Q 1 1 1 It E M ENTS . 

A ])riino requisite of efTectiveness is that local milk laws shall not 
exceed sanitary limitations. The commission has not entered into a 
discussion of fundamental State laws, but it recommends that State 
laws be amended wherever necessary in order that every municipality 
may have the legal right to adopt whatever ordinances it sees fit for 
the improvement of the milk supply. The commission advocates 
that local health laws be carefully drawn with regard to their legality 
under the general laws of the localities to which they apply, since a 
decision against a milk law in one locality is liable to be used as a 
precedent against milk laws elsewhere. 

STANDARD RULES AND REGULATIONS. 

The commission has drawn up a set of standard rules and regula- 
tions for the control of milk. These are the result of a study of the 
printed rules and regulations of the cities of the United States and of 
foreign countries and represent an immense amount of work on the 
part of the special committee of the commission to which the task was 
assigned. Some communities are in a position to adopt all of these 
rules and regulations at the present time, while other communities 
will be obliged to adopt a few rules at a time as pubhc sentiment and 
local conditions warrant. It is realized that some of the rules may 
have to be modified to meet local conditions. It seems wise to the 
commission to divide the regulations into two parts: First, require- 
ments, under which head are set down those provisions which are so 
fundamentally necessary that no community is justified in compromis- 
ing on them; second, recommendations, under which head are set 
down provisions which are necessary for a good milk supply, but on 
which there can be a certain amount of latitude for compromise by 
those communities in which public sentiment is not ready to support 
more than a moderate degree of protection of human life. 

ADMINISTRATIVE EQUIPMENT. 

Another prime requisite is that tlie administrative departments 
shall be adequately equipped with men, money, and laboratory 
facilities. In smaller communities cooperation between local boards 
of health to the extent of exchanging reports would eliminate much 
duplication. Wliere a community can not maintain a laboratory it 
can enter into laboratory arrangements with other communities, and 
several can combine in the use of a common laboratory. Much of the 
expense of tubercuhn testing can be borne by the National and State 
Governments. The commission is of the opinion that results can not 
be expected from laws where there is not sufficient appropriation and 


August 22, 1913 


1738 


where there is no machinery for their enforcement, 
the commission passed a resolution as follows : 


On this subject 


Whereas the appropriations generally made for the purposes of carrying on 
laboratory analyses of milk are now in most cases entirely inadequate: There- 
fore be it 

Resolved, That this commission recommends for the consideration of the 
authorities concerned an appropriation of funds commensurate with the importance 
of laboratory methods, which are of paramount importance in the hygienic control 
of the milk supply. 


CLASSIFICATION OF MILKS. 

There is no escape from the conclusion that milk must be graded 
and sold on grade, just as wheat, corn, cotton, beef, and other prod- 
ucts are graded. The milk merchant must judge of the food value 
and also of the sanitary character of the commodity in which he 
deals. The high-grade product must get a better price than at present. 
The low-grade product must bring less. In separating milk into 
grades and classes the commission has endeavored to make its 
classification as simple as possible and at the same time to distinguish 
between milks which are essentially different in sanitary character. 

In general two great classes of milk are recognized, namely, raw 
milk and pasteurized milk. Under these general classes there are 
different grades, as indicated in the report of the committee on 
classification. 

REPORT. 


PASTEURIZATION. 

While the process of pasteurization is a matter which has attracted 
a great deal of attention in recent years, the commission has not 
entered into any discussion of its merits or demerits, but has given it 
recognition in its classification as a process necessary for the treatment 
of milk which is not otherwise protected against infection. 

The commission thinks that pasteurization is necessary for all milk 
at all times, excepting grade A, raw milk. The majority of the com- 
missioners voted in favor of the pasteurization of all milk, including 
grade A, raw milk. Since this was not unanimous the commission 
recommends that the pasteurization of grade A, raw milk, be optional. 

The process of pasteurization should be under official supervision. 
The supervision should consist of a personal inspection by the milk 
inspector; the inspections shall be as frequent as possible. Automatic 
temperature regulators and recording thermometers should be re- 
quired and the efficiency of the process frequently determined by 
laboratory testing. 


AiiRMSt 22, Hn.'} 


1 7:v.) 

PASTEURIZING TEMPERATURES. 

'I'lic (Icstniction of tlio clicinicjil constituents of milk by heat 
occurs at. liighcr temperatures than tliose necessary for the destruc- 
tion of the bacteria of infectious diseases transmissible by milk. 
(See chart in appendix.) 

The commission passed a resolulion regarding the temperature of 
pasteurization as follows: 

That pasteurization of milk should be between the limits of 140° F. and 155° F. 
At 140° F. the minimum exposure should be 20 minutes. For every degree above 
140° F. the time may be reduced by 1 minute. In no case should the exposure be 
for less than 5 minutes. 

In order to allow a margin of safety under commercial conditions 
the commission recommends that the minimum temperature during 
the period of holding should be made 145° F. and the holding time 
30 minutes. Pasteurization in bulk when properly carried out has 
proven satisfactory, but pasteurization in the final container is 
preferable. 

It is the sense of the commission that pasteurization in the final 
container should be encouraged. 

LABELING AND DATING OF MILK. 

The commission voted that all milk should be labeled and marked 
with the grade in which it is to be sold. In dating milk uniform 
methods should be adopted for all grades of both raw milk and pas- 
teurized milk, both using the day of the week or both using the day of 
the month. All milk should be dated uniformly with the date of 
delivery to the consumer. Paw milk should not be dated with the 
date of production while pasteurized milk is dated with the date of 
pasteurization, since this places certified milk at a disadvantage by 
making it possible for pasteurized milk of a lower grade to carry a 
later date. The stamping on the label of the day of the week is suffi- 
cient for dating. 

BACTERIA. 

The subject of bacteria in milk received more attention than any 
other matter brought before the commission. The commission recog- 
nizes that bacteria in milk in the majority of instances indicate dirt, 
or lack of refrigeration, or age, while in the minority of instances the 
bacteria of disease may be present. The routine laboratory methods 
for examining milk have as their purpose only the control over dirt, 
refrigeration, and age, and it is a rare thing for a laboratory to under- 
take the examination of milk for the bacteria of disease because of 
the extreme difficulties in detecting them. The more efficacious 
method of protecting milk from infection by the bacteria of human 
contagion is by medical, veterinary, and sanitary inspection, and by 
7045°— 13 2 


August 22, 1913 


1740 


pasteurization. Milk with a high bacteria count is not necessarily 
harmful; but when used as a food, particularly for children, is a 
hazard too great to be warranted. Milk with a high bacteria count, 
therefore, should be condemned. Milks with small numbers of 
bacteria are presumed to be wholesome, unless there is reasonable 
ground for suspecting that they have been exposed to contagion. 

BACTERIAL STANDARDS. 


T 


The commission recognizes the difficulty in interpreting bacteria 
counts. At times misleading conclusions have been drawn from such 
counts. In establishing the bacterial standards for a city it is always 
necessary to take into consideration the necessary age of the milk and 
in lesser measure the distance hauled and methods employed in its 
hauling. It will always be possible for a community which consumes 
milk produced on its own premises, or within 12 hours of its produc- 
tion, to insist upon and maintain a lower bacterial standard than can 
one where the milk is hauled many miles into town in a wagon, to be 
consumed within 24 hours after it is produced. In like manner this 
second type of city can always maintain a lower bacterial standard 
than a city where the general milk supply is hauled by railroad long 
distances and is several days old when consumed. In drawing con- 
clusions as to the relative efficacy of milk control in cities comparisons 
must be made between cities of the same class. 

The commission deems it of the utmost importance that some 
standard method should be adopted for estimating and comparing the 
bacterial character of milks, since by this means only is it possible to 
grade and classify milks and to enforce bacterial standards. There is 
much diversity of opinion as to the best method of valuing bacteria 
counts. The average of a series gives results which are misleading 
about as frequently as otherwise. In the average a single high figure 
may unduly overbalance a large number of exceedingly low counts. 
There are objections to the use of the ‘‘median” or middle number 
when the counts are arranged in order of size, for the reason that the 
middle figure does not distinguish between two groups in one of which 
there may be some very high counts above the median and in the 
other of which there are none. The method of dividing results into 
groups as recommended by the American Public Health Association, 
while a step in the right direction, is cumbersome and does not clearly 
indicate whether or not a milk conforms to a given bacterial standard. 

The commission passed a resolution at its last meeting regarding 
the number of bacterial tests necessary to determine the grade into 
which a milk falls, as follows: 

That the grade into which a milk falls shall be determined bacteriologically by at 
least five consecutive bacteria counts taken over a period of not less than one week 
nor more than one month, and at least 80 per cent (four out of five) must fall below 
the limit set for the grade for which the classification is desired. 


1741 


AiiRUBt 22, 1913 


LABORATORY EXAMINATIONS FOR BACTERIA. 

On the subject of laboratory examinations of milk for bacteria the 
commission passed the following resolutions: 

1. That the interests of public liealtli demand that the control of milk supplies, 
both as to production and distribution, shall include regular laboratory examinations 
of milk by bacteriological methods. 

2. That among present available routine laboratory methods for determining the 
sanitary quality of milk the bacteria count occupies first place. 

3. That bacteriological standards should be a factor in classifying or grading milks 
of different degrees of excellence. 

4. That in determining the grade or class of a raw milk the specimen taken for bac- 
teriological examination should be^of milk as offered for sale. 

5. That there should be bacteriological standards for pasteurized milk which should 
require laboratory examination of samples immediately before pasteurization as well 
as of milk offered for sale. 

6. That the bacteria count of milk indicates its quality and history as it is modified 
by contamination, handling, dirt, temperature, or age. A high count indicates the 
necessity of investigation and inspection. 

7. That there be adopted as standards for making the bacteria count the standard 
methods of the American Public Health Association, laboratory section, recommend- 
ing, however, the following amendments : 

A. That the culture medium used for testing milk be identical in its composition 
and reaction with the culture medium used for the testing of water provided in the 
standard methods of water analyses of the American Public Health Association. 

B. That incubation of plate cultures be made at 37° C. for 48 hours. 

The bacterial standards given in the report are the work of a 
special committee of bacteriologists who considered all of the bac- 
terial standards now in use. It is beheved that the standards sug- 
gested are fair and wise and give fuU consideration to the state of 
the industry and of pubhc health control. The commission believes 
that the adoption and enforcement of these bacterial standards AviU 
be more effective than any other one thing in improving the sanitary 
character of pubhc milk supplies. The enforcement of these stand- 
ards can be carried out only by the regular and frequent laboratory 
examinations of milks for the numbers of bacteria they may contain. 

CHEMICAL STANDARDS 

The chemical standards suggested are the work of a special com- 
mittee, composed of chemists, which has carefully considered the 
natural composition of mhk and the Federal and State standards 
already established. The standard of 3.25 per cent fat and 8.5 per 
cent solids, not fat, here proposed is in accordance with the recom- 
mendations of the Association of Official Agricultural Chemists and 
has been adopted by the United States Department of Agriculture 
and by a larger number of States than has any other standard. The 
simplification of the Babcock test makes the determination of fats 
and solids not fat an easy procedure quickly apphed. Such chemical 


August 22, 1913 


1742 


examinations of milk can be readily adopted and executed by any! 
health-board laboratory at a very moderate expense. It is beheved | 
that such chemical standards as are suggested will inflict no real 
hardship on the milk producers of this country and that the provision 
regarding substandard milks is a liberal one. 

MICROSCOPIC EXAMINATION OF MILK. 

Because of studies which have been made during the past year the 
commission thinks it wise to omit temporarily any definite statement 
on the subject of microscopical examination of milk, and the deter- 
mination of pus and bacteria by sedimentation methods, until further 
studies have been made. A special subcommittee has been appointed 
for this purpose which will make studies during the present year and 
the commission will take action on this, matter at one of its later 
meetings. 

MISLABELING. 

The commission resolved that the sale of milk which is mislabeled 
or misbranded shall be punished by suitable penalties. 

PUBLICITY. 

The commission fully considered the matter of the publication of 
laboratory examinations of milk by city and town health authorities. 
When proper standards and regulations are established and adequate 
facilities furnished for laboratory work, it is believed that the labora- 
tory tests will give an index of the character of the milk delivered to 
the public by milk sellers which is entirely fair and impartial. There 
can be no objection to publicity under such circumstances. It is an 
advantage to the seller of high-grade milk. It is an advantage to 
the consumer who desires to select a high-grade milk. It has much 
educational value both to producer and consumer. Therefore the 
commission recommends ‘Hhat the reports of laboratory analyses of 
milk made by departments of health be regularly published.” 

MEDICAL INSPECTION. 

It is the sense of the commission that the medical inspection of 
dairy employees should be emphasized in all ways possible. 

MILK dealer’s license. 

The commission resolved that a dealer shall be required to have a 
permit or license to sell any grade or class of milk and to use a label 
for such class or grade. Such permit or license shall be revoked and 
the use of the label forbidden when the local health authorities shall 
determine that the milk is not in the class or grade designated. 


1743 


August 22, 1913 


DESlONA'riON OF GRADE. 

I Tho coniniission resolved that the jijrade of inilk shall he designated 
)y letter. It is the sense of tlie eoinmission that the essential jiart 
s the letterinj^ and that all other words on the label are exjdanatory. 

In addition to the letters of the alphabet, used on caps or labels, 
the use of other terms may be permitted so long as such terms are 
not the cause of deception. 

Caps and labels shall state whether milk is raw or pasteurized. 
The letter designating the grade to which milk belongs shall be con- 
spicuously displayed on the caps of bottles or the labels on cans. 

CLASSIFICATION OF MILK. 

It was resolved that the classification of milk contained in the first 
report of the commission be amended as follows: 

Milk shall be divided into three grades, which shall be the same 
for both large and small cities and towns, and which shall be desig- 
nated by the first three letters of the alphabet. The requirements 
shall be as follows : 

GRADE A. 

Raw milk . — Milk of this class shall come from cows free from disease as determined 
by tuberculin tests and physical examinations by a qualified veterinarian, and shall 
be produced and handled by employees free from disease as determined by medical 
inspection of a qualified physician, under sanitary conditions such that the bacteria 
count shall not exceed 100,000 per cubic centimeter at the time of delivery to the 
consumer. It is recommended that dairies from which this supply is obtained shall 
score at least 80 on the United States Bureau of Animal Industry score card. 

Pasteurized milk . — Milk of this class shall come from cows free from disease as 
determined by physical examinations by a qualified veterinarian and shall be pro- 
duced and handled under sanitary conditions such that the bacteria count at no 
time exceeds 200,000 per cubic centimeter. All milk of this class shall be pas- 
teurized under official supervision, and the bacteria count shall not exceed 10,000 
per cubic centimeter at the time of delivery to the consumer. It is recomnxended 
that dairies from which this supply is obtained should score 65 on the United States 
Bureau of Animal Industry score card. 

The above represents only the minimum standards under which 
milk may be classified in grade A. The commission recognizes, 
however, that there are grades of indk which are produced under 
unusually good conditions, in especially sanitary dairies, many of 
which are operated under the supervision of medical associations. 
Such milks clearly stand at the head of this grade. 

GRADE B. 

Milk of this class shall come from cows free from disease as determined by physical 
examinations, of which one each year shall be by a qualified veterinarian, and shall 
be produced and handled under sanitary conditions such that the bacteria count 
at no time exceeds 1,000,000 per cubic centimeter. All milk of this class shall be 
pasteurized under oflficial supervision, and the bacteria count shall not exceed 50,000 
per cubic centimeter when delivered to the consumer. 


August 22, 1913 


1744 


It is recommended that dairies producing grade B milk should be scored antr 
that the health departments or the controlling departments, whatever they may 
be, strive to bring these scores up as rapidly as possible. 

GRADE c. 

Milk of this class shall come from cows free from disease as determined by physical 
examinations and shall include all milk that is produced under conditions such 
that the bacteria count is in excess of 1,000,000 per cubic centimeter. 

All milk of this class shall be pasteurized, or heated to a higher temperature, and 
shall contain less than 50,000 bacteria per cubic centimeter when delivered to the 
customer. It is recommended that this milk be used for cooking or manufacturing 
purposes only. 

Whenever any large city or community finds it necessary, on account of the length 
of haul or other peculiar conditions, to allow the sale of grade C milk, its sale shall 
be surrounded by safeguards such as to insure the restriction of its use to cooking 
and manufacturing purposes. 

CLASSIFICATION OF CREAM. 

Cream should be classified in the same grades as milk, in accordance 
with the requirements for the grades of milk, excepting the bac- 
terial standards which in 20 per cent cream shall not exceed five 
times the bacterial standard allowed in the grade of milk. 

Cream containing other percentages of fat shall be allowed a 
modification of this required bacterial standard in proportion to the 
change in fat. 

CHEMICAL STANDARDS. 

Cow^s milk . — Standard milk should contain not less than 8.5 per 
cent of milk solids not fat and not less than 3.25 per cent of milk fat. 

Skim milk . — Standard skim milk should contain not less than 8.75 
per cent of milk solids. 

Cream . — Standard cream contains not less than 18 per cent of milk 
fat and is free from all constituents foreign to normal milk. The 
percentage of milk fat in cream over or under that standard should 
be stated on the label. 

Buttermilk . — Buttermilk is the product that remains when fat is 
removed from milk or cream, sweet or sour, in the process of churn- 
ing. Standard buttermilk contains not less than 8.5 per cent of milk 
solids. When milk is skimmed, soured, or treated so as to resemble 
buttermilk, it should be known by some distinctive name. 

HOMOGENIZED MILK OR CREAM. 

The commission is of the opinion that in the compounding of milk 
no fats other than milk fats from the milk in process should be used 
and that no substance foreign to milk should be added to it. The 
commission is opposed to the use of condensed milk or other materials 
for the thickening of cream unless the facts are clearly set forth on 


1745 


AiiKiiHt 22, 


the label of the retail package. Itegarding the j)i’ocess of homo- 
genizing, the commission resolved as follows: 

That homogenized milk or cream should bo so marked, stating the percentage 
of fat tliat-it contains. 

adjustp:u milks. 

On the question of milks and creams in wliich the ratio of the fats 
to the solids not fat has been changed by the addition to or subtrac- 
tion of cream or milk fat the commission has hesitated to take a 
position. On the one hand they are in favor of every procedure 
which will increase the market for good milk and make the most 
profitable use of every portion of it. On the other, they recognize 
the sensitiveness of milk, the ease with which it is contaminated, and 
the difficulty of controlling, standardizing, skimming, homogenizing, 
souring, etc., so that contaminations do not occur and inferior mate- 
rials are not used. On this subject the commission passed a resolu- 
tion presented by a special committee as follows: 

Milk in which the ratio of the fats to the solids not fat has been changed by the 
addition to or subtraction of cream should be labeled “adjusted milk”; the label 
should show the minimum guaranteed percentage of fat and should comply with the 
same sanitary or chemical requirements as for milk not so standardized or modified. 

REGULATION OF MARKET MILK ON BASIS OF GUARANTEED PERCENTAGE 

COMPOSITION. 

1 . Sellers of milk should be permitted choice of one of two systems 
in handling market milk. Milk can be sold, first, under the regular 
standard, or, second, under a guaranteed statement of composition. 

2. Any normal milk may be sold if its per cent of fat is stated. In 
case the per cent of fat is not stated, the sale will be regarded as a 
violation unless the milk contains at least 3.25 per cent of milk fat. 

3. As a further protection to consumers, it is desirable that when 
the guaranty system is used there be also a minimum guaranty of 
milk solids not fat of not less than 8.5 per cent. 

4. Dealers electing to sell milk under the guaranty system should 
be required to state conspicuously the guaranty on all containers 
in which such milk is handled by the dealer or delivered to the 
consumer. 

5. The sale of milk on a guaranty system should be by special per- 
mission obtained from some proper local authority. 

EXTENSION WORK. 

The commission indorsed the efforts of the New York Milk Com- 
mittee to obtain funds for the formation of a bureau of extension work, 
such bureau to act as a collecting station for information regarding 
standards and regulations as to milk adopted by cities and towns 


August 22, 1913 


1746 


in the United States. The bureau should also furnish information^ 
to such cities and towns as appeal for aid in the adoption of milk 
standards and should conduct a constructive program by placing 
in the field a man who would visit communities interested in estab- 
lishing milk standards; and it may use the members of the commis- 
sion on milk standards for carrying on the work of the bureau so far 
as possible in their own localities. 

PREFACE TO APPENDIX. 

The commission has confined its report rather closely to the stand- 
ard requirements for milk. These requirements can not be met 
unless proper measures are taken. For instance: The milk must be 
produced from healthy cows in clean surroundings, and must then be 
promptly chilled and kept cool thereafter. The handling at all points 
must be done by healthy employees — employees who are not carriers 
of contagion. 

The report of the subcommittees on the methods of production, 
handling, and distribution, while not properly a part of the report 
itself, are set forth in the following appendix. 

APPENDIX. 

Standard Rules for the Production, Handling, and Distribution of Milk. 

As a basis for the promulgation of rules and recommendations 
governing the production, handhng, and distribution of milk, it is 
recognized that we have to deal with two kinds of milk, raw and pas- 
teurized, although there may be several grades of each of these two 
kinds. In order for any grade to be safe, it is recommended that the 
regulations herein set forth under the heading ‘‘Requirements’’ 
should be enforced. The regulations herein set forth under the head- 
ing “Recommendations” should be adopted wherever practicable as 
a means of improving the milk supply above the actual point of 
safety. (The term “milk” shall be construed to include the fluid 
derivatives of milk wherever such construction of the term is 
applicable.) 

LICENSES. 

REQUIREMENTS. 

No person shall engage in the sale, handling, or distribution of 

milk in until he has obtained a Hcense therefor from the health 

authorities. This license shall be renewed on or before the 1st day of 

of each year and may be suspended or revoked at any time 

for cause. 


1747 


August 22, 1913 


RECOMMENDATIONS. 

The application for the liceneo shall include the following statements; 

(1) Kind of milk to be handled or sold. 

(2) Names of producers with their addresses and permit numbers. 

(3) Names of middlemen with their addresses. 

(4) Names and addresses of all stores, hotels, factories, and restaurants at which milk 
is delivered. 

(5) A statement of the approximate number of quarts of milk, cream, buttermilk, 
and skim milk sold per day. 

(6) Source of water supply at farms and bottling plants. 

(7) Permission to inspect all local and out-of-town premises on which milk is pro- 
duced and handled. 

(8) Agreement to abide by all the provisions of State and local regulations. 


PERMITS. 


REQUIREMENTS. 

No person snail engage in the production of milk for sale in , 

nor shall any person engage in the handling of milk for shipment 

into until he has obtained a permit therefor from the health 

authorities. This permit shall be renewed on or before the 1st day 

of of each year and may be suspended or revoked at any time 

for cause. 

RAW MILK. 

COW STABLES. 

REQUIREMENTS. 

1 . They shall be used for no other purpose than for the keeping of 
cows, and shall be light, well ventilated, and clean. 

2. They shall be ceiled overhead if there is a loft above. 

3. The floors shall be tight and sound. 

4. The gutters shall be water-tight. 

RECOMMENDATIONS. 

1. The window area shall be at least 2 square feet per 500 cubic feet of air space and 
shall be uniformly distributed, if possible. If uniform distribution is impossible, 
sufficient additional window area must be provided so that all portions of the barn 
shall be adequately lighted. 

2. The amount of air space shall be at least 500 cubic feet per cow, and adequate 
ventilation besides windows shall be provided. 

3. The walls and ceilings shall be whitewashed at least once every six months, 
unless the construction renders it unnecessary, and shall be kept free from cobwebs 
and dirt. 

4. All manure shall be removed at least twice daily, and disposed of so as not to be 
a source of danger to the milk either as furnishing a breeding place for flies or otherwise. 

5. Horse manure shall not be used in the cow stable for any purpose. 


August 22, 1913 


1748 


4 


MILK ROOM. 

REQUIREMENTS. 

Every milk farm shall be provided with a milk room that is clean, 
light, and well screened. It shall be used for no other purpose than 
for the cooling, bottling, and storage of milk and the operations inci- 
dent thereto. 

RECOMMENDATIONS . 

1. It shall have no direct connection with any stable or dwelling. 

2. The floors shall be of cement or other impervious material, properly graded and 
drained. 

3. It shall be provided with a sterilizer unless the milk is sent to a bottling plant, 
in which case the cans shall be sterilized at the plant. 

4. Cooling and storage tanks shall be drained and cleaned at least twice each week. 

5. All drains shall discharge at least 100 feet from any milk house or cow stable. 

COWS. 

REQUIREMENTS. 

1. A physical examination of all cows shall be made at least once 
every six months by a veterinarian approved by the health authorities. 

2. Every diseased cow shall be removed from the herd at once and 
no milk from such cows shall be offered for sale. 

3. The tuberculin test shall be apphed at least once a year by a 
veterinarian approved by the health authorities. 

4. All cows which react shall be removed from the herd at once, 
and no milk from such cows shall be sold as raw milk. 

5. No new cows shall be added to a herd until they have passed a 
physical examination and the tuberculin test. 

6. Cows, especially the udders, shall be clean at the time of milking. 

7. No milk that is obtained from a cow within 15 days before or 5 
days after parturition, nor any milk that has an unnatural odor or 
appearance, shall be sold. 

8. No unwholesome food shall be used. 

RECOMMENDATIONS. 

1. Every producer shall allow a veterinarian employed by the health authori- 
ties to examine his herd at any time under the penalty of having his supply excluded. 

2. Certificates showing the results of all examinations shall be filed with the health 
authorities within 10 days of such examinations. 

3. The tuberculin tests shall be applied at least once every six months by a veteri- 
narian approved by the health authorities, unless on the last previous test no tubercu- 
losis was present in the herd or in the herds from which new cows were obtained, 
in which event the test may be postponed an additional six months. 

4. Charts showing the results of all tuberculin tests shall be filed with the health 
authorities within 10 days of the date of such test. 

5. The udders shall be washed and wiped before milking. 


1749 


August 22, 101 :i 


EMPLOYEES. 


REQUIREMENTS. 

1. All omployoos connected in any way with the production and 
handling of milk shall ho personally clean and shall wear clean outer 
garments. 

2. The health authorities shall be notified at once of any com- 
municable disease in any person that is in any way connected with 
the production or handling of milk, or of the exposure of such person 
to any communicable disease. 

3. Milking shall be done only with dry hands. 

RECOMMENDATIONS. 

1. Clean suits shall be put on immediately before milking. 

2. The hands shall be washed immediately before milking each cow, in order to 
avoid conveyance of infection to the milk. 

UTENSn.S. 

REQUIREMENTS. 

1. All utensils and apparatus with which milk comes in contact 
shall be thoroughly washed and sterilized, and no milk utensil or 
apparatus shall be used for any other purpose than that for which it 
was designed. 

2. The owner’s name, license number, or other identification mark, 
the nature of which shall be made known to the health authorities, 
shall appear in a conspicuous place on every milk container. 

3. No bottle or can shall be removed from a house in which there 
is, or in which there has recently been, a case of communicable dis- 
ease until permission in writing has been granted by the health au- 
thorities. 

4. All metal containers and piping shall be in good condition at all 
times. All piping shall be sanitary milk piping, in couples short 
enough to be taken apart and cleaned with a brush. 

5. Small- top milking pails shall be used. 

RECOMMENDATIONS. 

1. All cans and bottles shall be cleaned as soon as possible after being emptied. 

2. Every conveyance used for the transportation or delivery of milk, public car- 
riers excepted, shall bear the owner’s name, milk-license number, and business 
address in uncondensed gothic characters at least 2 inches in height. 


August 22, 1913 


1750 


MILK. 

REQUIREMENTS. 

1. It shall not be strained in the cow stable, but shall be removed 
to the milb room as soon as it is drawn from the cow. 

2. It shall be cooled to 50° F. or below within two hours after it 
is drawn from the cow and it shall be kept cold until it is delivered 
to the consumer. 

3. It shall not be adulterated by the addition to or the subtraction 
of any substance or compound, except for the production of the fluid 
derivatives allowed by law. 

4. It shall not be tested by taste at any bottling plant, milk house, 
or other place in any way that may render it liable to contamination. 

5. It shall be bottled only in a milk room or bottling plant for 
which a license or permit has been issued. 

6. It shall be delivered in bottles, or single service containers, 
with the exception that 20 quarts or more may be delivered in bulk 
in the following cases: 

ia) To establishments in which milk is to be consumed or used on 
the premises. 

Q)) To infant-feeding stations that are under competent medical 
supervision. 

7. It shall not be stored in or sold from a living room or from any 
other place which might render it liable to contammation. 

RECOMMENDATIONS. 

1. It shall be cooled to 50° F. or below immediately after milking and shall be kept 
at or below that temperature until it is delivered to the consumer. 

2. It shall contain no visible foreign material. 

3. It shall be labeled with the date of production. 

RECEIVING STATIONS AND BOTTLING PLANTS. 

REQUIREMENTS. 

1. They shall be clean, well screened, and lighted, and shall be used 
for no other purpose than the proper handling of milk and the oper- 
ations incident thereto, and shall be open to inspection by the health 
authorities at any time. 

2. They shall have smooth, impervious floors, properly graded and 
drained. 

3. They shall be equipped with hot and cold water and steam. 

4. Ample provision shall be made for steam sterilization of all 
utensils, and no empty milk containers shall be sent out until after 
such sterilization. 

5. All utensils, ])i])ing, and tanks shall be kept clean and shall be 
sterilized daily. 




1751 


AuKUHt 22, 191 :J 


■ 


UECOMMKNDATIONH. 


j 1. Conliiinoi-rt ami uteusilH hIuiH not ho waHhcd in the hjiiuo room in which milk in 
j aamllod. 


STOKES. 


REQUIREMENTS. 

1. All stores in which milk is handled shall be jirovided with a suit- 
able room or compartment m which the milk shall be kept. Said 
compartment shall be clean and shall be so arranged that the milk 
will not be liable to contamination of any kind. 

2. Milk shall be kept at a temperature not exceeding 50° F. 


RECOMMENDATIONS. 

1. Milk to be consumed off the premises may be sold from stores only in the original 
unopened package. 


GENERAL REGULATIONS. 


REQUIREMENTS. 

1. The United States Bureau of Animal Industry score card shall 
be used, and it is recommended that dairies from which milk is to be 
sold in a raw state shall score at least 80 points. 

2. Every place where milk is produced or handled and every con- 
veyance used for the transportation of milk shall be clean. 

3. All water supplies shall be from uncontaminated sources and 
from sources not liable to become contaminated. 

4. The license or permit shall be kept posted in a conspicuous place 
in every estabhshment for the operation of which a milk license or 
permit is required. 

5. No milk license or permit shall at any time be used by any per- 
son other than. the one to whom it was granted. 

6. No place for the operation of which a license or permit is granted 
shall be located within 100 feet of a privy or other possible source of 
contamination, nor shall it contain or open into a room which con- 
tains a water-closet. 

7. No skim milk or buttermilk shall be stored in or sold from cans 
or other containers unless such containers are of a distinctive color 
and permanently and conspicuously labeled ‘‘skim milk’’ or “butter- 
milk,” as the case may be. 

8. No container shall be used for any other purpose than that for 
which it is labeled. 

recommendations. 

1. Ice used for cooling purposes shall be clean and uncontaminated. 

2. No person whose presence is not required shall be permitted to remain in any 
cow stable, milk house, or bottling room. 


August 22, 1913 


1752 


SUBNORMAL MILK. I 

REQUIREMENTS. 

1. Natural milk that contains less than 3.25 per cent, but more 
than 2.5 per cent milk fat, and that complies in all other respects with 
the requirements above set forth, may be sold, provided the percent- 
age of fat does not fall below a definite percentage that is stated in a 
conspicuous manner on the container; and further provided that 
such container is conspicuously marked ‘'substandard milk.” 

CREAM. 

REQUIREMENTS AND RECOMMENDATIONS. 

1. It shall be obtained from milk that is produced and handled in 
accordance with the provisions hereinbefore set forth for the produc- 
tion and handling of milk. 

STANDARDS FOR MILK. 


REQUIREMENTS. 

1. It shall not contain more than 100,000 bacteria per cubic centi- 
meter. 

2. It shall contain not less than 3.25 per cent milk fat. 

3. It shall contain not less than 8.5 per cent solids not fat. 

RECOMMENDATIONS. 

1. The bacterial limit shall be lowered if possible. 

STANDARDS FOR CREAM. 

REQUIREMENTS. 

1. There shall be a bacterial standard for cream corresponding to 
the grade of milk from which it is made and to its butter-fat content. 

2. It shall contain not less than 18 per cent milk fat. 


Same as above for milk. 


RECOMMENDATIONS. 


STANDARDS FOR SKIM MILK. 




REQUIREMENTS. i 

1. It shall contain not less than 8.75 per cent milk solids. ' 

2. Control of sale of skim milk: Whether skim milk is sold in | 
wagons or in stores all containers holding skim milk should be painted 
some bright, distinctive color and prominently and legibly marked p 
“skim milk.” When skim milk is placed in the buyer’s container, a * 
label or tag bearing the words “skim milk” should be attached. 


1753 


AugUHt 22 , 1913 


' PASTE UKIZKD MILK. 

Pasteurized milk is milk that is heated to a temperature of not less 
ihaii 140° F. for not less than 20 minutes, or not over 155° F. for not 
less than 5 minutes, and for each degree of temperature over 140° F. 
the length of time may be 1 minute less than 20. Said milk shall bo 
cooled immediately to 50° F. or below and kept at or below that 
temperature. 

cow STABLES. 

REQUIREMENTS. 

The same as for the production of raw milk. 

RECOMMENDATIONS. 

The same as for the production of raw milk. 

MILK ROOM. 

REQUIREMENTS. 

The same as for the production of raw milk. 

RECOMMENDATIONS. 

The same as for the production of raw milk. 

COWS. 

REQUIREMENTS. 

The same as for the production of raw milk, with the exception of 
the sections relating to the tuberculin test. 

RECOMMENDATIONS. 

That no cows be added to a herd excepting those found to be free from tuberculosis 
by the tuberculin test. 

EMPLOYEES. 

REQUIREMENTS. 

The same as for the production of raw milk. 

RECOMMENDATIONS. 

The same as for the production of raw milk. 

UTENSILS. 

REQUIREMENTS. 

The same as for the production of raw milk. 

RECOMMENDATIONS. 

The same as for the production of raw milk. 


August 22, 1913 


1754 


MILK FOR PASTEURIZATION. 

REQUIREMENTS. 

1 . The same as for the production of raw milk, with the exceptioi 
of sections 1, 2, and 6h. 

2. It shall be cooled to 60° F. or below within two hours after i1 
is drawn from the cow, and it shall be held at or below that tempera- 
ture until it is pasteurized. After pasteurization, it shall be held at s 
temperature not exceeding 50° F. until delivered to the consumer. 

3. Pasteurized milk shall be distinctly labeled as such, together 
with the temperature at which it is pasteurized and the shortest 
length of exposure to that temperature and the date of pasteur- 
ization. 

RECOMMENDATIONS. 

1. No milk shall be repasteurized. 

2. The requirements governing the production and handling of milk for pas- 
teurization should be raised wherever practicable. 

PASTEURIZING PLANTS. 


REQUIREMENTS. 


The same as under “Receiving stations and bottling plants’" for 
raw milk. 


RECOMMENDATIONS. 


The same as under “Receiving stations and bottling plants” for raw milk. 


STORES. 

REQUIREMENTS 

The same as for raw milk. 


RECOMMENDATIONS. 

The same as for raw milk. 

GENERAL REGULATIONS. 


REQUIREMENTS. 

1. It is recommended that dairies producing milk which is to be 
pasteurized shall be scored on the United States Bureau of Animal 
Industry score card, and that health departments, or the controlling 
departments whatever they may be, strive to bring these scores up 
as rapidly as possible. 

2. Milk from cows that have been rejected by the tuberculin test, 
but which show no physical signs of tuberculosis, as well as those 
which have not been tested, may be sold provided that it is produced 
and handled in accordance with all the other requirements herein set 
forth for pasteurized milk. 

3. Ice used for cooling purposes shall be clean. 


1755 


AuRiiRt 22, 1913 


W RECOMMENDATIONH, 

I The Paine as for raw milk. 

PASTEURIZED CREAM. 

REQUIREMENTS. 

1. It shall be obtained only from milk that could legally be sold 
jis milk under the requirements hereinbefore set forth. 

2. Pasteurized cream, or cream separated from pasteurized milk, 
shall be labeled in the manner herein provided for the labeling of 
pasteurized milk. 

STANDARDS FOR PASTEURIZED MILK. 

REQUIREMENTS. 

I 1. It shall not contain more than 1,000,000 bacteria per cubic 
jcentimeter before pasteurization, nor over 50,000 when delivered to 
|the consumer. 

^ 2. The standards for the percentage of milk fat and of total solids 

shall be the same as for raw milk. 

RECOMMENDATIONS. 

1. The limits for the bacterial count before pasteurization and after pasteurization 
should both be lowered if possible. 

STANDARDS FOR PASTEURIZED CREAM. 

REQUIREMENTS. 

1. No cream shall be sold that is obtained from pasteurized milk 
that could not be legally sold under the provisions herein set forth, nor 
shall any cream that is pasteurized after separation contain an exces- 
sive number of bacteria. 

2. There shall be a bacterial standard for pasteurized cream corre- 
sponding to the grade of milk from which it is made and to its butter- 
fat content. 

3. The percentage of milk fat shall be the same as for raw cream. 

PENALTY. 

Every milk ordinance should contain a penalty clause. 


August 22, 1913 


1756 



Tl ML IN MINUTL5 


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UNIVERSITY OF ILLINOIS-URBANA 

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Second report of the Commission on Milk 








